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| Principal component of temperature factors during the growth period of different transplanting date on tobaccoand its relation leaves quality |
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| DOI：10.16768/j.issn.1004-874X.2017.11.001 |
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| Abstract: |
| In order to research the effects of transplanting date on sensory quality of tobacco leaves，and the
key air temperature factors affecting the quality of tobacco leaves，9 transplanting date experiments of tobacco from
2011 to 2013 were conducted based on varieties or lines materials such as Cuibi-1，Yunyan-85，Yunyan-87，
Honghuadajinyuan，etc.，and the relationship between tobacco leaves taste quality and temperature factors was
discussed by statistical analysis method. The results indicated that the full-bodied flavor and baking-sweet flavor of
flue-cured tobacco leaves faded down，the fen-flavor and fen-sweet intensified，the aroma quality smelled better，
the aroma quantity become more plentiful，the offensive odor smelled lighter，the smoking become more exquisite，
the irritation decreased，and the remaining taste tasted better with the transplanting date moving up in the local.
The results of principal component analysis showed that there was a lot of information overlap in the 7 temperature
indexes，which could be transformed into a representation by 3 principal components. The cumulative variance contribution of the three principal components reached to 90.535%，which showed that the 3 principal components
could stand for the variation information of the 7 temperature factors. The results of correlation analysis showed that
the correlation between sensory taste score and the second principal component score was negatively significant，but it
was not significant between the sensory taste score and the first or third principal component score. All these indicated
that the fen-flavor characteristics of Fujian tobacco leaves highlighted and the quality of tobacco leaves improved with
the transplanting date moving up in the local. |
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